Cinnamon French Toast Roll Ups (Printer-friendly)
Handheld cinnamon-sugar French toast rolls filled with sweet cream cheese, golden-fried and coated in cinnamon sugar.
# What You’ll Need:
→ Filling
01 - 4 ounces cream cheese, softened
02 - 2 tablespoons powdered sugar
03 - 1/2 teaspoon vanilla extract
→ Roll Ups
04 - 8 slices soft white sandwich bread, crusts removed
05 - 2 tablespoons unsalted butter, melted
06 - 4 tablespoons granulated sugar
07 - 2 teaspoons ground cinnamon
→ Egg Mixture
08 - 2 large eggs
09 - 1/4 cup milk
10 - 1/2 teaspoon vanilla extract
→ For Cooking
11 - 2 tablespoons unsalted butter
# How-To Guide:
01 - In a mixing bowl, blend cream cheese, powdered sugar, and vanilla extract until completely smooth.
02 - Place each bread slice on a flat surface and gently roll with a rolling pin to create an even, thin layer.
03 - Spread a thin strip of the cream cheese mixture along one edge of each slice, then tightly roll up from the filled edge.
04 - Whisk eggs, milk, and vanilla extract together in a shallow dish until thoroughly blended.
05 - Combine granulated sugar and ground cinnamon in a separate bowl for coating.
06 - Dip each rolled piece in the egg mixture, ensuring all sides are coated evenly.
07 - Heat unsalted butter in a large nonstick skillet over medium heat. Place roll ups seam-side down and cook, turning frequently, until golden brown on all sides, about 2 to 3 minutes per side.
08 - While hot, brush or roll the cooked roll ups in the cinnamon-sugar mixture until fully coated.
09 - Arrange warm roll ups on a plate and serve as is, or garnish with maple syrup or a dusting of powdered sugar.
# Expert Advice:
01 -
- The creamy, tender centers and crisp golden outsides feel like cinnamon rolls and French toast had a brunchy secret meeting.
- You can whip these up faster than a Saturday cartoon marathon, making them perfect for surprise guests or busy mornings.
02 -
- If you let the roll ups linger in the egg mixture, they turn mushy and won’t hold their shape in the pan.
- Don’t shy away from coating them in cinnamon sugar immediately out of the skillet—waiting too long, and it just falls off.
03 -
- Flatten the bread just enough—the thinner, the easier it rolls, but don’t let it tear.
- The real magic is brushing butter over the warm roll ups so the cinnamon-sugar sticks perfectly every time.